Beef Banh Mi Vietnamese Recipes

Steps:

• Combine the fish sauce, five-spice powder, and sugar in a dish. Add the short ribs or beef stew meat, coating well, and allow to marinate, refrigerated, for 4 to 6 hours.
• Heat together the oil, onions, garlic, and ginger in a sand pot or heavy-bottomed pot over medium-low heat. Cook stirring often, until fragrant and golden, about 10 minutes.
• Add the marinated meat, scraping the marinade from the dish into the pot. Add the coconut juice or beef stock and cover the pot. Bring to a boil over medium heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annatto seeds and simmer covered (occasionally turning the meat) over low heat for 2 hours.
• Add carrots and continue braising until the meat falls off the bones, 1-1/2 to 2 hours more. Skim off the fat and serve with a French roll on the side.

Steps:

• Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
• Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
• When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
• Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

Steps:

• Marinated Flank Steak: In shallow dish, whisk together fish sauce, soy sauce, vegetable oil, sugar, sesame oil, garlic and pepper; add steak, turning to coat. Cover and refrigerate for 4 hours up to 24 hours.
• Pickled Carrot and Daikon: Meanwhile, in bowl, toss together carrot, radish, 1 tbsp of the sugar and half of the salt; let stand until softened and pliable, about 10 minutes. Rinse under cold water; drain and return to bowl.
• Whisk together vinegar and remaining sugar and salt; let stand until dissolved. Pour over carrot mixture; cover and refrigerate, turning once, for 1 hour or for up to 2 days. Drain well.
• Drain steak, discarding marinade. In large ovenproof skillet, sear steak over medium-high heat for 2 minutes per side. Transfer to 400°F (200°C) oven; cook until medium-rare, 5 to 8 minutes. (Make-ahead: Let cool slightly; cover and refrigerate for up to 24 hours.).
• Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing across the grain.
• Spread cut sides of rolls with mayonnaise; spread pate or liverwurst over bottom halves. Layer the beef, cucumber, carrot mixture, cilantro, jalapeno and a slight splash of soy sauce in buns.